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I am a fourth generation herbalist (as far as I have been able to trace) on both sides of my family tree. Besides raising five terrific children, my study and teaching of natural health has occupied me for the past thirty years.

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All information on this site is for educational purposes only. It is not meant to diagnose, treat, or cure any disease. The reader assumes any risk for use of the information. Consult with a qualified holistic practitioner for personalized recommendations. Unless otherwise designated, the information has not been approved by the FDA.

26 July, 2010

Kitchari (pronounced kitch-a-ree) means mixture, usually of two grains. It is a staple comfort food of India, tasting like a cross between a creamy rice cereal and a light dal, or lentil soup. If it is a cold, blustery day, or you are feeling under the weather, a bowl of kitchari – a soupy porridge made from rice and mung beans, lightly spiced with ginger, cilantro, and other spices – can both warm up your bones and restore sagging energy.

Healing begins with the digestive tract. Many times, fasting is recommended for cleansing and rejuvenating the body to give the digestive system a rest. We generally do not consider downing a hearty grain dish to be fasting. Yet, because of the heavy toxin load that many of us carry, or medications that we depend on, total fasting is not always the best idea. So, we have people promoting juice fast/feasting, lemonade-based fasts, and vegan or raw food diets as alternative or intermediate steps.

In India kitchari is considered a fasting food, used to purify digestion and cleanse systemic toxins. Kitchari ‘fasting’ is actually a mono-diet – providing the body with a limited assortment of foods. The digestive system then only needs to produce a limited number of digestive enzymes. So its work of digestion is lessened. This allows greater healing and cleansing to occur. One can safely subsist on kitchari for a period time in order to build vitality and strength as it helps balance many body systems. The dish is beneficial for the stomach, lungs, liver, and large intestine. If you eat plain kitchari (the basic recipe of rice, mung beans, and cilantro) for more than 2 days, it may cause constipation. So add in a variety of vegetables to contribute necessary fiber for proper bowel function.

Kitchari provides solid nourishment while allowing the body to devote energy to healing. Kitchari can give it a much-needed rest from constantly processing different foods while providing essential nutrients. The blend of rice and split mung beans offers an array of amino acids, the building blocks of protein. In Traditional Chinese Medicine mung beans are prized for their detoxification properties. Its mixture of spices helps to cleanse and tone the digestive system, which can be weakened by poor food choices. Several of the herbs are known as powerful anti-inflammatory agents.

Beyond the therapeutic fast, kichari has many other uses: It can be eaten when breaking more intense fasts, such as water or fruit. During intermittent fasting, it provides further cleansing, along with solid nutrition, during your eating periods. Use it when recuperating from an illness or any great physical stress, like childbirth, surgery, or extensive travel. It is an excellent "antidote" to dietary excesses, such as can happen around the holidays or major family get-togethers. It can be helpful and calming when we're under emotional stress.

Rarely is brown or whole rice specified. Obviously white rice, with its recent appearance in human history, could not have been used thousands of years ago. White rice is devoid of nutritional content. No one should ingest it, especially on a fast. The simplest form of kitchari consists of basmati rice, mung beans, and cilantro. Simple kitchari is recommended for fasts lasting up to five days. Traditionally mung beans are used, but either whole or split green or yellow peas, or red lentils can be used . With of the diversity of ingredients allowed, every cook has his/her own favorite version.

This is a kitchari recipe that is particularly nourishing and easy to digest.

Heat a large saucepan on medium heat and add the ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves. Stir for a moment until fragrant. Add the blended items to the spices, then the turmeric and salt. Stir until lightly browned.

Add the mung dal and salt. Sauté for 1 or 2 minutes. Add boiling water, bring to boil, turn down the heat to very low, then simmer for 20 minutes. Add rice.

Prepare any vegetables that suit you. Cut them into small pieces. Stir in these vegetables to mix, adding extra water if required. Bring back to the boil, then simmer for 30 minutes longer or until rice is fully cooked.

We often think of ‘comfort food’ as those foods which we remember eating as children, which we now know are less than healthy for us: big fatty sausages; sugary, candy like cookies or cakes; gooey cheesecake; and the list goes on and on. With kitchari, we have a chance to add an item to our comfort food repertoire that can actually improve our health.

Preparation:
Place sliced peaches in a medium-sized bowl (or mix directly in your cobbler pan) and set to one side. Process remaining filling ingredients in a blender or food processor until smooth. Pour over peaches and gently toss to coat well. Place mixture in cobbler dish.

To make the topping, place all topping ingredients in a food processor and blend until well-combined, with the nuts finely chopped. Sprinkle over peaches and enjoy!